Dim Sum Classics: Braised Chicken Feet (Phoenix Claws)

I have a lazy woman's version. I use my seasonings -- herbs, sauces, black beans, etc, much like your own -- and brown them in my pressure cooker (non-electric!!); then add the trimmed and cleaned chicken feet, add some water, then pressure cook for about 1-1.5 hrs. If you want a separate sauce, you can later reduce the braising liquid but it's usually thick and tasty already on its own.

No deep frying, and you still get the flavors and the lip-smacking gooiness.

Win a Copy of 'Vibrant Food'

Pea tendrils in morning dew.

Cook the Book: 'The Glorious Vegetables of Italy'

tricolore salad at Mozza

Guide to Essential Kitchen Hand Tools, Part 3

Trader Joe's carries a hinged wine key for $1.99. I've been using mine for years - no warping or bending!

Cook the Book: 'The Chinese Takeout Cookbook'

Broccoli beef!

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Grilled on its own

Holiday Giveaway: The Amazing Thermapen Thermometer

Thanksgiving turkey!

Seriously Delicious Holiday Giveaway: The Baking Steel

Prosciutto, basil, marinara, olives

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Browned and crisped in an iron skillet!

9 Japanese Vegetables You Should Know

What? No mention of shiitakes? =)

Cook the Book: 'How to Cook Everything The Basics'

A binder of my mother's Asian recipes -- a homemade cookbook!

Trippa alla Romana (Braised Tripe With Tomato, Herbs, and Parmesan)

I assume you use honeycomb tripe, not book?

Cook the Book: 'Asian Tofu'

Making fresh tofu with my mother...

Basic Teriyaki Sauce

After your Sriracha reproduction, this must have been a cakewalk!!

Popeyes' New Louisiana Leaux Menu: 'Healthier' Naked Chicken Options

Hey, Bitchin' - you may not have fried chicken in Italy, but you've got LOTS of other foods to enjoy there! =)

Cook the Book: 'Bi-Rite Market's Eat Good Food'

My local Bristol Farms in Los Angeles, CA -- the tiny one in Westwood. I love the staff and the customer service.

Cook the Book: 'The Art of Eating Cookbook'

Saveur - a food and travel magazine

Grocery Girl: Everyone Loves Free Samples

I love how Trader Joe's does its sampling -- at a booth, with the packages and ingredients displayed, a well-informed crew member doling out the sanitary goodies. Sometimes I compare them to non-alcoholic bartenders!

Greener Goddess Dressing

Any idea how long this lasts in the refrigerator? And how quickly does it oxidize (in light of Kenji's guacamole article). Thanks!

The Vegan Experience, Day 5: Say No To Faux

Slightly off topic - Kenji - you mentioned in a previous post that you have an allergy to fresh fruits and vegetables. If you are referring to OAS (oral allergy syndrome) you can generally remedy it by zapping the fresh fruit in the microwave for thirty seconds or simply by peeling it, which removes the offending pollens. It will depend on the extent of the allergies and the involved foods (eg zapping blueberries might not be of much help).

Christmas Day Chinese Feast

I would add a big pot of hot and sour soup to warm everyone's tummy.

Steamed whole fish with ginger, scallions, garlic, and soy sauce will look beautiful and festive while being very simple to make. Add a spash of rice wine to the fish for an extra dash of flavor (sherry can be substituted if you con't have rice wine).

Cook the Book: 'Serious Eats'

One more vote for the balsamic brussels sprouts

Seriously Delicious Holiday Giveaway: Korin Knife

My old, beat-up chef's knife that I bought from some Asian grocery for ten bucks. It has lasted me more than ten years, with occasional professional sharpening. Nothing I've bought has compared!

Burger King's New French Fries: Thicker, Less Salty

One thing BK has over McD is that their salt packets have more fine-grained salt, which seems to adhere to the food better. I don't mind adding the BK salt to the fries; it helps me customize.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Black and hot enough to burn to roof of my mouth!

Where is Chi Chi?

HI, just wondering if anyone on staff could fill us in on why Chi Chi's posts have disappeared lately. Is she okay? On leave? Has she moved on from SE?

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